Hirwa Kolambi Kalwan Recipe (Coconut Prawn Curry Recipe)

Hirwa kolambi kalwan

  • serves 4
  • Easy

Try our vibrant green coconut prawn curry with chilli, coriander and curry leaves. We've used shell-on prawns as they add so much flavour, although you could make this with shelled prawns as well

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Ingredients

  • large whole shell-on raw prawns 12
  • ground turmeric ½ tsp
  • vegetable oil 2 tbsp
  • green bird’s-eye chilli 1, slit lengthwise
  • curry leaves 10-12, (see notes below)
  • coconut milk 400ml
  • caster sugar a pinch
  • tamarind paste 3 tbsp
  • coriander leaves chopped to make 1 tbsp

PASTE

  • onion ½, roughly chopped
  • coriander a large bunch, leaves and stems chopped
  • garlic 5 cloves, roughly chopped
  • ginger a thumb-sized piece, roughly chopped
  • green bird’s-eye chilli 1

Method

  • Step 1

    Put the prawns, turmeric and a pinch of salt into a bowl and toss well.

  • Step 2

    Put the paste ingredients and 70ml of water into a blender or food processor and whizz to a smooth paste.

  • Step 3

    Heat the oil in a large, lidded, heavy-bottomed pan over a low heat. Add the green chilli and curry leaves, and, as they begin to sizzle, add the paste and fry for 3 minutes. Add the prawns, stir well and fry for 1 minute. Add 100ml of water, season and cook with a lid on for 2 minutes. Add the coconut milk, sugar and tamarind paste. Stir well and simmer for 4-5 minutes or until the curry has thickened slightly and the prawns are cooked through. Scatter over the coriander and serve with rice, if you like.

*This recipe is gluten-free according to industry standards


Kashmiri chillies and chilli powder are a vivid red and have a milder flavour. Jaggery is an unrefined brown sugar with a deep caramel flavour most often sold in blocks. Find all of them, and curry leaves, at Indian grocers, larger supermarkets and online.

Nutritional Information

  • Kcals 262
  • Fat 22.8g
  • Saturates 15.1g
  • Carbs 6g
  • Sugars 3.4g
  • Fibre 1.7g
  • Protein 7.2g
  • Salt 0.2g
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